1 cup coarsely chopped pitted dark sweet cherries
2 tablespoons Carol Hall's Jalapeño Pepper Jelly or Red Pepper Jelly
Toasted, sliced french bread
Crumbled blue cheese
Toasted slivered almonds
Stir together cherries and pepper jelly. Mound the mixture on slices of bread or to vary, on leaves of butterhead lettuce. Top with crumbled blue cheese and sprinkle with slivered almonds. This is a surprisingly great combination and a tasty treat.